Orange Chicken
Servings
4
servingsTotal time
30
minutesIngredients
- chicken
1.5 lb. boneless skinless chicken thighs, cubed
1/4 cup flour
1/4 cup cornstarch
1/2 tsp white pepper
2 tsp soy sauce
1 egg
1 tbsp oil
- Sauce
zest of 2 oranges
juice of 2 oranges, about 1/2 cup
2 tbsp soy sauce
1 cup chicken broth
2 garlic cloves, minced
1 tsp freshly grated ginger
1/2 cup brown sugar
1 tbsp rice wine vinegar
2 Thai red chilis, sliced
cornstarch slurry
2 tbsp cornstarch
1/4 cup cold water
Directions
- Add the cubed chicken, flour, cornstarch, white pepper, soy sauce, egg, and oil in a large bowl. Mix well then set aside.
- In a separate bowl, prepare the sauce by mixing all of the ingredients (except the cornstarch slurry). Set the sauce mixture aside. Make the cornstarch slurry and set it aside.
- Heat a pot of oil to 350 degrees. Fry the coated chicken for 4 minutes. Remove, then turn up the heat to 375 degrees. Fry again for an additional 2 minutes.
- Pour the sauce into a wok or large pan and place over medium/high heat. Once the sauce begins to boil, add the slurry, then reduce the heat to medium-low to allow the sauce to thicken. Once thickened, toss in your chicken and coat well.
- Serve with rice.